Emeril's Crabmeat Deviled Eggs

Emeril Lagasse's Twist on a Picnic Staple

GMA Recipes Appetizer
Servings:Over 8
Cook Time: min

This party favorite gets a make over from celebrity chef Emeril Lagasse.


  • 12 hard-boiled eggs, shelled and cut lengthwise in half
  • 3 tbsp. mayonnaise
  • 2 tbsp. fresh lemon juice
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground white pepper
  • 1/4 tsp. hot sauce
  • 1/2 lb. lump crab meat, picked over for shells and cartilage
  • 1 oz. caviar (such as beluga, osetra or sevruga)
  • Cooking Directions

    Remove the yolks from the whites and put in a medium-size mixing bowl, using the back of a fork, mash the yolks, then add the mayonnaise, lemon juice, salt, white pepper, and hot sauce. Stir with the fork to mix. Add the crabmeat and stir gently to mix. Spoon equal amounts of the mixture into the egg-white halves. Chill the eggs for two hours before serving.

    To serve, garnish with the caviar.

    Recipe from Emeril Lagasse, "Every Day's A Party" c.1999/William Morrow

    Recipe Summary

    Main Ingredients: eggs, crabmeat, caviar

    Course: Appetizer/Starter, Party Platter

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